| 1/4 | C | candied orange peel |
| 1/2 | C | dried currants |
| 1/2 | C | golden raisins |
| 1/2 | C | brown sugar |
| 1/4 | C | strongly brewed Irish Breakfast tea, cooled |
| 1-1/2 | C | flour |
| 2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/2 | tsp. | cinnamon |
| 1/4 | tsp. | allspice |
| 1/4 | tsp. | nutmeg |
| 1 | extra large egg | lightly whisked |
| 1/4 | C | butter, melted and slightly cooled |
| zest of 1 lemon |
Preheat oven to 350F. Grease and flour a 9x5 inch loaf tin.
In a small bowl, combine orange peel, currants, raisins and brown sugar. Pour cooled tea over fruit, cover and set aside overnight or at least for 2 hours.
In a large bowl, sift together flour,. baking powder, baking soda and spices. Mix with a wire whisk and combine thoroughly.
Make a well in the centre of the flour mixture. Pour in the fruit-tea mixture and loosely combine with a wooden spoon. Add the egg and the melted butter and stir gently to incorporate.
Add lemon zest and combine thoroughly.
Pour batter into greased and floured loaf tin and bake for 50 minutes or until a toothpick comes out clean when tested.